Pastrami and Vegetable Ratatouille Salad
2 servings
45 minutes
Salad with pastrami and vegetable ratatouille is a harmonious blend of the rich flavor of pastrami and a delicate vegetable ensemble. This recipe draws inspiration from European culinary traditions, combining the smoky spice of meat with the lightness of vegetables infused with a subtle aroma of soy sauce. A special spiciness is achieved through fresh cucumber and spinach, while a refined dressing with hints of ginger and mint adds sophistication to the dish. This salad is perfect for a light lunch or snack, filling you with flavor and freshness without being overwhelming. Its rich texture and complex flavor nuances make it indispensable on the table for both gourmets and those who simply enjoy delicious and exquisite dishes.
1
To prepare the salad dressing: mix balsamic and lemon juice, finely chop the ginger root and add it to the sauce mixture. While constantly whisking, slowly pour in cold vegetable oil and add chopped mint.
- Balsamic glaze (crema): 50 g
- Lemon juice: 10 ml
- Ginger root: 5 g
- Vegetable oil: 15 ml
- Fresh mint: 2 g
2
For ratatouille: chop bell pepper, carrot, zucchini, and onion into 1 cm cubes, then fry until cooked, stirring constantly. Before removing from heat, add soy sauce and mix.
- Bell pepper: 20 g
- Carrot: 40 g
- Zucchini: 40 g
- Red onion: 20 g
- Soy sauce: 20 ml
3
Slice the pastrami and cucumber into thin slices.
- Basturma (pastirma): 80 g
- Cucumbers: 30 g
4
Place the ratatouille on a serving plate, top with slices of cucumber and pastrami, garnish with torn leaves of fresh spinach, and drizzle with dressing.
- Spinach: 60 g
5
Enjoy your meal!